2022
DOI: 10.1108/bfj-04-2021-0357
|View full text |Cite
|
Sign up to set email alerts
|

Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage

Abstract: PurposeThis study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages.Design/methodology/approachSausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2022
2022
2022
2022

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
references
References 63 publications
0
0
0
Order By: Relevance